US1842266A - Toracco mixture - Google Patents

Description

Patented Jan. 19, 1932 4 cum a more, or human, norm carom;

' TOBACCO m'runn In III-lint.

This inventionrelates to tobacco preparations for smoking and other use and aims generall to improve such preparation.

The armful sideactwnsof tobacco 5 upon the human system have long been recog-' mzed by the medical profession. Frequently sited undesirable efiects of its use are -irritations of the mucous membrane and respira-' tory system; interference with the proper functioning of the digestive tract, including the productionof acid mouth, heart-burn, indigestion, loss of appetite, stasis of the colon, and autointoxication; depression of the circulatory system, accompanied by tobaccoheart, spasms of the arteries and other symptons of so-called intermittent claudication and disturbances of the nervous system. Indeed, some authorities cite evidence indicating that excessive use of tobacco tends to retard body growth.

Because nicotine has been regarded as the active principle of tobacco producing these undesirable efiects many attempts have heretofore been made to extract the nicotine from the tobacco, but the resulting preparations have usually been flat or harsh, while the undesirable side-actions have been but slightly overcome,'and I have accordingly proceeded on radically difierent lines in the development of my invention.

The production of smoke when tobacco is burned in a cigar, cigarette, or ipe is in each instance due to incomplete com ustion of the tobacco. This incomplete combustion liberates volatileconstituents and other incompletel burned substances which are carried into e respiratory tract in the smoke and are thence absorbed into the human system, and many of these constituents are chemically 40 active, particularly in the formation of alkaline an other active solutions in the mouth,

tending to increase the secretion of acid in the stomach and to irritate the mucous membrane.

In developing my invention I have carefully studied all the foregoing factors and have conducted research leading to the conclusion that the incorporation in tobacco preparations of small quantities of brewers or bakers yeast materially reduces the side- Application fled April 14, 1881. Serial $0. 530,141.

actions of tobacco upon the system, and that insmoking preparations the roper compounding of the ingredients pro uces a smoking mlxture much less irritating to the mucous membranes and practically devoid of all harshness Regardless of what ortions of the contents of tobacco absor ed into the human system during its use result in the harmful side-actions experienced, it is clear that no for the most part, the resulting conditions parallel the symptoms accompanying a lack of vitamin B; namely, depression of growth, depression of the physiological system, autointoxicat-ion, loss of appetite, dyspepsia, in- 55 testinal stasis or stoppage, disruption of neuro-muscular control, particularly of the involuntary muscles, and general lowering of vitality and ability to ward ofl infection. Mangeof these symptoms of lack of vitamin B can traced directly to lack of tone in the mucous membrances of the digestive and respiratory tract, the very membrances most actively affected by tobacco.

Accordingly, one of the principal aims of my invention is to alleviate the harmful sideactions of tobacco by supplying vitamin B to tone, stimulate and build up these portions of the system otherwise depressed and dis organized by the tobacco products absorbed.

The use of yeast according to my invention seems to act in a manner as explained below, although the full understanding of the reaction is of course immaterial, the important fact being that the desired results are obtained.

I have discovered that tobacco burns with greater heat when the yeast is combined in the preparation, and while no less smoke is evident as a resultof the combustion, the color of the smoke is changed from blue to a muddy ivory and, in the absence of disguising flavoring and aromatizing agents, a, slight musty taste and odor replaces the stale tobacco-after-tasteand stale smoke odor resulting from the combustion of tobacco not so treated.

Obviously the burning of the yeast with the tobacco renders the combustion of the tobacco much more complete, while the yeast mo is but incompletely burned with the production of considerable yeast smoke. Also the yeast smoke has been found to be somewhat acidic, while the tobacco smoke is quite alkaline, and as a :result, the products of combustion neutralize one another to a considerable degree. Furthermore, it appears that either because. of volatilization of yeast constituents not directly exposed to the combustion or because of the short time for which the yeast constituents are exposed to the heat of combustion, or because of an ability of the smoke to absorb vitamin B, elements containing vitamin B are carried over into the respiratory system to be absorbed in the same way that the deleterious products of tobacco combustion are absorbed, thus directly counteracting the bad effects of the tobacco fumes.

However, the yeast affects the tobacco or the human system, I have established the fact that its incorporation in the smoking mixture not only largely alleviates the side-actions of the tobacco but also renders the tobacco milder, less harsh and more palatable, and, in the case of pipe smoking, causes it to burn hotter and leave a cleaner pipe.

In the course of my experiments I have determined that different grades and blends of tobacco require that different quantities of yeast be incorporated in the mixture, and also that it is preferable to prepare the yeast as a desiccated, heat-treated powder and apply it in a manner to insure uniform distribution throughout the product.

Furthermore, I have discovered that although the yeast in no way interferes with the free-smoking qualities of tobacco prepared for cigarettes, for example, if substantial quantities of yeast are present, nevertheless a discarded cigarette will burn but a short time before going out. Presumably the reason for this phenomenon is that when the smoke is not being drawn away from the point of combustion, the concentration of smoke from the yeast-treated tobacco becomes heavy enough after awhile to blanket the zone of combustion and thus extinguish the cigarette; while, when it is being drawn away, as during the smoking of the cigarette, the combustion proceeds freely. The importance of this feature in reducing the firehazard attendant on cigarette smoking While at the same time providing a cigarette that will stay lit while bein smoked, even when not drawn on for a su stantial time is obvious.

In addition I have discovered that, particularly in the case of pipe tobacco, the usual process of ageing, heat-treating, etc., may be shortened by the addition of yeast according to my invention.

Regardless of the kind of tobacco being treated, I prefer, however, to substantially complete the usual preparation of the leaf, as by fermenting, heat-treating, mellowing, and

in some instances, flavoring or other processes, and then either before or after cutting or shredding the leaf as for pipe or cigarette tobacco to uniformly distribute the prepared yeast throughout the prepared tobacco by dusting the tobacco with yeast powder.

For example, in the preparation of cigarette tobacco after the leaf has been properly fermented and blended, it may then be treated by spraying it with an adhesive rum mixture in which any suitable flavoring such as mint, synthetic fruit flavoring, licorice, or the like, has been incorporated, and then while the rum mixture is still moist, the powdered prepared yeast may be dusted uniformly over the leaf as'a dry spray, adhering to the moist rum mixture, after which the leaf may be shredded as usual.

Again, the yeast may be added to the tobacco during the blending stage, in which case it is desirable to first combine an adhesive substance with the tobacco such as glycerine and to then dry spray the yeast dust thereon, to be followed by the usual flavoring processes.

Indeed, the manufacturer may proceed in the usual manner in blending his tobacco, so much burley, so much Turkish, so much bright belt tobacco, and may use his regular formula of flavoring, either adding the yeast with the flavoring or alone as desired; and While I consider it best to add the yeast either at the time of flavoring or blending the tobacco before shredding the leaf, it can, of course, be added after shredding, if this is desired.

The drying and powdering of the yeast to reduce it to the form best suited for my purpose may be accomplished in any suitable way so long as care is exercised to prevent any scorching of the yeast. The B-vitamin content of yeast is not injured by heat at ordinary non-scorching temperatures.

The heat treatment of the yeast may also be performed in any suitable way, although I have obtained the best results by treating the yeast with dry heat at a temperature lower than that required to scorch the yeast, until all of the irritating fumes and a part of the taste of the yeast have been removed by the heat. I have found about an hour of such treatment under proper temperature condi tions to be suiiici-ent to reduce the yeast to such condition that its presence in the tobacco may be readily disguised, if this is desirable.

Depending upon the quality and character of tobacco being used in the preparation I propose to employ from 0.01% to 10% of this dry, powdered, heat-treated yeast, but for most purposes in the preparation of cigar and cigarette tobacco notmore than 1% of yeast need be used to obtain the desired results.

I have mentioned above that while no flavoring need be used in my tobacco preparation, particularly Where but small quantities of yeast are employed, a number of flavoring materials may be used to improve the flavor of the tobacco and mask any yeast odor or taste if this is desirable, as when a relatively large proportion of yeast is present, but as my invention comprises the application of yeast in an existing tobacco treating process, it is ObVlOllS that other flavoring and treating agents may be used in the production of 19 tobacco preparations including yeast without departing from my invention. Further, I contemplate the inclusion in my preparation, when desirable, of lactose, dextrose, sucrose, and similar substances as adhesives in coni junction with or in lieu of the rum mixtures or glycerine mentioned above. My invention is accordingly not limited to the specific materials mentioned in the above discussion, and in the following claims the term main- 20 constituents is used to designate collectively the tobacco and any ancillary elements such as flavoring etc., which may be employed in the preparation of mixtures according to my invetnion. I claim:

1. A smoking tobacco mixture comprising in addition to its main constituents a small percentage of yeast uniformly distributed throughout the mixture.

2. A tobacco mixture comprising in addition to its main constituents a small quantity of finely divided desiccated yeast distributed therethrough.

3. The step in the parparation of smoking tobacco which consists in uniformly mixing finely divided heat-treated yeast therewith. Y

4. The improvement in the art of preparing tobacco which consists in moistening the tobacco with an adhesive substance and then 4 dry-spraying the same with finely divided yeast powder which has been prepared by dry-heating at a temperature below the scorching point.

5. An lmproved smoking tobacco pre aration comprlsing from 1/10% to 10% ely divided yeast uniformly mingled therein.

In testimony whereof, I have signed my name to this specification.

CALVIN S. HICKS.